Ingredients:
- 1 ½ cup Bengal gram/ chana daal
- ¾ cup finely chopped onion
- 3-4 garlic pods
- 1 inch of ginger
- 4-5 green chillies
- 5-6 cloves
- Cinnamon pieces
- Cumin seeds
- Curry leaves
- Handful of cleaned coriander leaves
- Handful of fine sooji/rava
- Salt to taste
- Oil for deep frying
Preparation:
- Soak the chana daal in enough water for about 5-6 hours.
- Grind together green chillies, cumin seeds, curry leaves, garlic, ginger, coriander leaves cloves and cinnamon. Make a coarse paste. Do not add any water.
- Drain the water completely from soaked chana daal. Keep a handful of chana daal aside.
- Take the remaining chana daal, add salt and grind it coarsely along with the garlic, ginger paste coarsely. Do not add any water.
- Mix thoroughly and check for taste. Add more salt or seasonings if necessary.
- Finally add the rava, whole chana daal just before deep frying and mix well.
Method:
- Heat oil in a thick bottomed pan sufficient enough to deep fry.
- Check to make sure that the oil has reached the correct temperature, by putting in small amount of batter. If there is a sound of a sizzle that means the oil is ready.
- Take about lemon size ball of the batter from the tips of your hands, turn it into a round or flat shapre and put it in the deep fryer. Add about 4-5 depending on the size of the pan at the same time.
- Remove from oil, when done and transfer them onto clean paper napkins. This will absorb some of the oil found on the outer side.
- Continue the above for the remaining batter as well.
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